Viewing entries tagged
zucchini

Weeknight Dinners: Zucchini Rissole and Salmon with Avocado Salsa

Weeknight Dinners: Zucchini Rissole and Salmon with Avocado Salsa

Dinner just got a little bit more tasty. These two recipes will keep you satisfied and full of energy for your next workout. The vegetarian zucchini rissole is similar to a croquette or a falafel - you can use the flour of your choice to make it suitable for a gluten-free diet. It adds just the right amount of crunch to any meal.

Next, fuel up on healthy fats with salmon and avocado salsa. You'll feel emboldened by all of the nutrients that your body needs to hit your next personal best.

Satisfy Your Hunger: Vegan Pesto Zoodles and Papaya Fruit Salad

Satisfy Your Hunger: Vegan Pesto Zoodles and Papaya Fruit Salad

Eating healthy is all about finding what works for you. Learn from others, but always remember to listen to your body. Abundance is the key to a happy and healthy lifestyle. @rawincollege's papaya salad and vegan pesto zoodles will bring you joy, comfort, and satisfaction. The fruit salad is made with sweet and juicy papaya, crisp green grapes, and creamy banana slices. It's the perfect way to kick-start your morning with natural sugar and carbohydrates, giving you plenty of energy to tackle whatever is ahead of you.

Whole Grain Protein Banana Bread

Whole Grain Protein Banana Bread

Image-1.jpg

You dream of whole grain protein banana bread. You're looking for a way to sneak more vegetables into your diet. You don't want any sugar or flour in  your bread either. Is this possible? Can this dream be made into a reality? Luckily for you, the answer is a resounding yes. This flavourful protein banana bread is moistened with unsweetened apple sauce and is packed with good-for-you vegetables like carrot and zucchini. Peanuts and walnuts boost every slice with a protein-packed punch and tons of rich flavour. This protein banana bread is basically the stuff of dreams. Once you make it, you'll never go back.

  • 1 cup unsweetened apple sauce
  • 1-2 medium ripe bananas (depending on how sweet you want it)
  • 2 eggs
  • ½ cup oatmeal cereal
  • ½ cup wheat germ
  • ¾ tsp cinnamon
  • 1 tsp vanilla
  • ½ tbsp coconut oil
  • ½ cup finely shredded carrot or zucchini
  • ¼ cup walnut
  • ¼ cup peanut
  • ½-1 cup assorted fruits
  1. Add the apple sauce, banana(s) and eggs to the food processor and blend until you get a creamy mixture.
  2. Then add the oatmeal cereal and wheat germ.  Blend for about one minute.
  3. Add the cinnamon, vanilla, coconut oil, shredded carrot or zucchini, walnut and peanuts to the food processor.  Pulse for a few times.
  4. Pour the batter into a baking dish.
  5. After boiling, steam on medium high heat for 45 minutes (steaming the bread gives it a nice extra moisture).
  6. Let it cool for 15 to 30 minutes.
  7. Garnish with fruits and enjoy!

This is a post written by PumpUp member countrygirl4ever. Follow her on PumpUp to let her know your thoughts about this recipe! Have a great recipe for protein banana bread as well? We want to hear from you!  Write down your suggestions in the comments below.

Zucchini Basil Mint Pesto

[gallery]

This sautéed Zucchini with homemade “knife pesto” will quell your vegetarian cravings

Post by Anna M (eatforyourpeace) . Follow her on PumpUp @annaaa_, on Instagram @annaaamsl, and check out her blog.

Let’s talk about zucchini. For most people, this word may conjure nothing but good memories. You may even begin to visualize an entire cookbook’s worth of recipes that include them. That wasn’t the case for me. I tried to avoid zucchini as much as I could until I decided not to eat meat anymore. One day my mom called me and announced that I had to cook dinner that day. While I like LOVE to cook (a lot), she said that I had to cook “Zucchini”.  It was quite the challenge for me, but I began to read a little bit from here and there and with a splash of my own imagination something amazing was born.

Ingredients

2 or 3 zucchini
Basil
Mint
Garlic cloves
Capers (I didn’t have any so you can skip adding them)
Olive oil
A splash of vinegar
Pine nuts or cashew
Salt and pepper
A pan
A bowl
It is up to your choice how many basil/mint leaves, garlic and capers you want to mince as you can make more if you choose to increase the number of zucchini.

Instructions
For the knife pesto : mince together basil, mint, garlic and capers and let it aside.
Toast the pine nuts (or cashew) until they get a nice color.
Cut the zucchini in ½ -inch rounds and brown them in olive oil in a pan. What is important in this step is not to salt the zucchini until the very end because they might let a lot of water and they will not get a beautiful brown color.
After the rounds turned out brown put the “knife pesto” over them and stir slowly one or two times. Let them cook for maximum 3-4 minutes then add salt, pepper and a splash of vinegar.

Optional:
If you want, you can serve them with some ricotta cheese and bread – but only if you are not on a diet.

About me: Hi! My name is Anna and my healthy lifestyle journey is long and full with ups and downs. But apart from all the bad days, I learned that you can do anything if you believe in yourself. I also own a blog : http://amariiaa.wordpress.com so fell free to follow me there as well.